Korean Beef Tartare (Yukhoe 육회)

5 minutes

Korean raw beef (Yukhoe) is a refreshing and sweet appetizer.  Yukhoe is made from raw tenderloin that has been lightly marinated to become soft and tender. Flavored with soy and sesame, this dish is very delicate, with the egg yolk acting as a sauce that binds everything together. The balance of sweet and salty really bring out the beef’s natural flavors.

For dinner parties, you may serve the egg yolk on the side,this way, your guests will have the option of choosing it with the raw yolk or not.

"Tartare needs to use the best beef, not just in the quality of its provenance, but also the handling. Tartare is all about beef; only a few other ingredients to compliment it are used, but it is beef foremost." - Chef Him Uy de Baron 


Recipe and Styling: Chef Him Uy de Baron                 

Photography By: Kirt Uy de Baron


500 g Kitayama Beef Tednderloin, sliced ½ inch round slices frozen
3 tbs. Light Soy Sauce
1 tbs. Honey
2 tsp. Sesame Oil
1 tbs. Gochujang Korean Spice Paste
2 tbs. Spring Onions
2 tsp. Roasted Sesame Seeds
2 tbs. Rice Vinegar
1 Korean Pear, sliced into thin strips (like matchsticks)
4 Fresh Egg Yolks
Sea Salt & Cracked Black Pepper


In a bowl mix together all the ingredients except the eggs and the Asian pears. Slice the round tenderloins into 1 inch sticks and mix in the bowl with the sauce.
Divide the pear into 4 top with the beef mixture, make a slight indentation in the middle.
Add the egg yolk on top. Garnish with more sesame seeds and spring onion.